Friday, 4 February 2011

How To Make Grilled Italian Sausage & Mushroom Risotto

Cook 1 whole onion and 1 small clove of crushed garlic until golden in vegetable oil with a small knob of butter. Add 250g of good quality Arborio rice and stir continuously for 1 minute until the grains are shiny.

Turn up the heat and add 175ml of dry white wine and allow to bubble until it is fully absorbed. Following this then add a little at a time of 1.5l of prepared vegetable stock being careful not to add too much at any one time. The rice should be ready in approximately 18 minutes of slow cooking, Separately soak 80g of dry porcini mushrooms in luke warm water to soften, these can be chopped along with some button mushrooms &  added to the risotto along with a little of the liquid from the mushrooms for flavour after 15 minutes of cooking so as to finish cooking in the risotto.

Separately slice open and grill 400g of Tuscan Italian sausage for 5 minutes each side then leave to rest for 3 minutes. When the rice is cooked remove pot from the stove, add in 30 g of butter along with 40 g of grated parmiggiano reggiano, fold together & do not return the stove, serve & garnish with Grilled Tuscan sausage.

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